Pairings | Crozes-hermitage
Which wines pair best with pork?
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Top wine (and other) pairings for sausages
There are very few occasions on which sausages don’t appeal but what’s the best pairing for them?
What wines and beers to pair with meaty stews and casseroles
Meaty stews and casseroles are hearty, comfort food so what type of wine should you pair with them or is beer a better match?
Roast squash with sage and Crozes-Hermitage
I generally think of chardonnay when I’m pairing squash or pumpkin but this dish at the excellent wine bar and shop Cave in Bristol at our freelancers’ Christmas get-together last week suggested another good option.]
Braised Manx Loaghtan mutton and Crozes-Hermitage
Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.
Crozes-Hermitage, Les Galets Domaine des Hauts Chassis 2011
I’ve a bit of a weakness for the Rhône but was really blown away by this amazing Crozes I tasted at the Berry Bros & Rudd tasting this week - part of their Rhône sale which lasts until November 10th.
Red wine and red meat - what could possibly go wrong?
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
Pigeon 'tagine' with Jaboulet Ainé Hermitage La Chapelle 1994
I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.
Pithivier of pigeon with Hermitage jus and 2011 Château Plaisance, Fronton
Matching a rich dish like pigeon with wine is quite challenging, especially if you serve it with an intense jus like this one so should you go for something equally rich or a refreshing contrast?
Duck tagine and Moscatel
I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week
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